Elderflower Drizzle Cake...Monday, May 02, 2016
Man long weekends are the best aren't they? I took Friday off as well and spent the day baking and planning a few other little posts for my blog as well as enjoying dinner out with Dave & my parents. This tasty cake is known as an Elderflower Drizzle Cake and was my first attempt at a multi layer cake. Its a little haphazard in presentation but I like that about it, rough round the edges but tastes damn good.
If you fancy giving this recipe a try you will need:
3 x 20cm cake tins ( I only had three in different sizes hence why I opted to create more of a tiered cake)
225g butter / 225g caster sugar / 4 beaten eggs / 2 tbsp milk / 225 self raising flour / 300ml double cream / 3 tbsp elderflower cordial / 2 tbsp icing sugar / 2 tbsp bramble jam /
For the Elderflower drizzle you will need:
225g icing sugar / 6 tbsp elderflower cordial /
Start with preheating your oven to 180oC and grease up your cake tins with some butter. Cream the 225g of butter with 225g caster sugar until soft and light. Add the 4 beaten eggs and 2 tbsp of milk. Sieve and fold in the flour. Divide the mixture between your cake tins and bake for 20 minutes. Leave to cool.
To make the filling, whip 300ml double cream and 3 tbsp of elderflower cordial and 2tbsp of icing sugar. Put the bottom cake layer on a stand and spread over bramble jam and top with half the cream. Repeat with the next layer. Place the final layer on top. Mix together 225g icing sugar and 6 tbsp of elderflower cordial and drizzle over the cake, letting it spill over the sides. Decorate with sugared edible flowers.
Then all thats left is to cut a slice, grab a fork and enjoy. Simples!